Real-Time Quantitative PCR (QPCR) and Reverse Transcription-QPCR for Detection and Enumeration of Total Yeasts in Wine
Author:
Affiliation:
1. Unitat d'Enologia, Centre de Referència en Tecnologia d'Aliments, Departament de Bioquímica i Biotecnologia, Facultat de Enologia, Universitat Rovira i Virgili, Marcellí Domingo s/n, 43007 Tarragona, Spain
Abstract
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://journals.asm.org/doi/pdf/10.1128/AEM.00388-06
Reference27 articles.
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2. Development of Reverse Transcription (RT)-PCR and Real-Time RT-PCR Assays for Rapid Detection and Quantification of Viable Yeasts and Molds Contaminating Yogurts and Pasteurized Food Products
3. Evaluation of a Rapid, Quantitative Real-Time PCR Method for Enumeration of Pathogenic Candida Cells in Water
4. Chatonnet, P., D. Dubourdieu, J. N. Boidron, and M. Pons. 1992. The origin of ethylphenols in wines. J. Sci. Food Agric.60:165-178.
5. Cocolin, L., L. F. Bisson, and D. A. Mills. 2000. Direct profiling of the yeast dynamics in wine fermentations. FEMS Microbiol. Lett.189:81-87.
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